Garlic Shrimp & Spring Chives

April 27th, 2012

SERVES 4

16 uncooked jumbo shrimp
1 lemon
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dry Sherry
¼ teaspoon chili flakes
¼ teaspoon paprika
2 tablespoons unsalted butter
2 tablespoons finely chopped chives
¼ teaspoon salt
¼ teaspoon black pepper

Clean shrimp, removing the shells.

Finely grate zest of lemon and set aside. Cut lemon into 4 to 6 wedges and set aside. Add oil to a large frying pan and place over medium heat. Add shallots and garlic. Sauté for 5 minutes then stir in the shrimp and continue cooking until the shrimp just begin to turn pink. Add the Sherry, chili flakes, paprika, butter and lemon zest. Cook for one minute until shrimp are cooked through.

Remove from the heat and stir in the chives, salt and pepper. Place the shrimp and sauce on small serving plates with a wedge of lemon. Serve with crusty bread.

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Cold Summer Rolls

June 29th, 2011

12 round rice papers
¼ package of thin rice vermicelli noodles
3 carrots, julienne strips
¼ cup rice wine vinegar
½ English cucumber, julienne strips
3 spring onions, julienne strips
2 cups bean sprouts
1 bunch of mint or coriander
24 cooked shrimp, cut in half (optional)

Dipping sauces

Number One  (place sauce in bowl and sprinkle with peanuts)
1 cup Hoisin sauce
1 tablespoon chopped peanuts

Number Two (instructions below)
1/3 cup rice wine vinegar
1/3 cup sugar
1 garlic clove, minced
1 tablespoon chopped coriander
Sprinkle of dried chilies (optional)

Chop all your vegetables and place in bowls on your working surface. If using shrimp, prepare as well and place in a bowl.

For the carrots, add rice wine vinegar and stir. Set aside for at least 10 minutes.

In a large bowl, place enough hot water to be able to soak the rice noodles. Place noodles in the bowl and let them soak till soft, about 15 minutes. In another large bowl, place hot water to soak your rice papers – one at a time as you are assembling.  Soak for about 5 minutes, always using two hands to massage in the warm water till they are pliable.

Line up all your bowls in front of a cutting board and begin your assemble.

Place one soft rice paper on your board. Place about a ¼ cup rice noodles towards the bottom of the circle closest to you. Place on top of the noodles, a few pieces of each of the vegetables. Top with some herbs. Begin to roll away from you. Tuck in the sides and continue to roll up till you complete the roll.

Place on a dish and cover with plastic wrap. Repeat this method till all your rolls are completed. For best results, place in the refrigerator for about an hour before serving.

For the second dipping sauce, place a same saucepan on medium low heat and add in the vinegar and sugar. Heat till sugar dissolves, stirring occasionally. Remove from heat and place in a bowl with the garlic, coriander and chilies. Place in the refrigerator to cool completely.

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Paella with Chicken, Shrimp & Peas

June 17th, 2010

Paella with Chicken, Shrimp and Fresh Peas
(Serves 4-6)

2 large deboned skinless organic or free range Chicken breasts (cubed) or 6 thighs
36 medium to large shrimp, cleaned
1 cup of finely chopped sweet onions
3-4 cups of WARM organic chicken or vegetable broth
1 tsp dried oregano
1 tsp paprika
1 ½  tsp saffron
1 cup of diced Ontario canned tomatoes (drained)
2 cups farm fresh peas (put in a handful of snow peas too from Vicki’s Veggies)
1 1/2 cups of long grain rice (I like Uncle Ben’s the best)
Salt and pepper to taste
Flat Leaf Parsley and fresh oregano finely chopped
Lemon wedges

Sprinkle diced chicken with paprika and oregano and let sit for 15 minutes.

Sprinkle saffron in 1/2 cup of the broth and set aside in bowl.

Heat pan with olive oil and sauté chicken till nearly done (about 2 minutes)

In the same pan, add onions and garlic and sauté will soft, about 5 minutes. Add tomatoes and cook another 3 minutes.

Add rice and coat with all ingredients and cook till translucent, about 5 minutes.

Add warm broth and saffron broth, salt and pepper and cook for 12 minutes, uncovered. Bring to boil then simmer. ONLY stir a bit.

Then place the chicken and shrimp in the rice mixture. Stir to incorporate.

Cover and cook on low for about 10 minutes, then add peas and cook 3-5 minutes till all the broth has been absorbed.

Let rest for 5 minutes, partially uncovered. Plate and serve with parsley & oregano and lemon wedge garnish.
Great served with Sangria or a chilled Rose.

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